Smoked Salmon

Salmon Brine For smoking
Ingredients:
1 1/2c. non-iodized salt (kosher salt)
1/2 c. brown sugar
1 c. white sugar
2 quarts boiling water
Approx 1 1/2 quarts ice
2 teaspoons red pepper flakes
2 to 3 crumbled bay leaves
2 cups soy sauce
1 cup teriyaki sauce
Approx. 10-15 pounds salmon or other fish




Directions:
1. Take fish fillets and using small needle nose pliers remove all pin pones. This will make it much easier to enjoy your fish when it is complete.
2. Leave salmon fillets whole or cut them into 6-8 ounce pieces. (make sure to leave the skin on!) set aside
3. Take all of the ingredients except for the ice and salmon and mix them in a large bowl or container. During this step you want to make sure the salt and sugar dissolve in the boiling water. Once dissolved add the ice to mixture to cool it down.
4. Next, place salmon in a large container or pan. You could also disperse the salmon into multiple pans/containers if you do not have one large enough.
5. Cover salmon with enough of the brine mixture to completely cover the salmon.
6. If possible use a smaller pan that you can weight down to keep the salmon from floating. This would keep it submerged in the brine mixture.
7. Place in refrigerator and brine for 8-12 hours depending on how thick the fillets are.
8. After the brining is complete, take and rinse each piece of fish under cold water to remove excess brine. This will help to keep it from getting too salty. Place on sheet pans and refrigerate for 1 day. If you have racks that you can place on the sheet pans to elevate the fish use them as it will aid in helping the fish dry.
9. Remove from refrigerator 1 hour prior to smoking to allow the fish to come up to room temperature.
10. Using your favorite wood chips and charcoal smoke for 6-8 hours.
11. Make sure to rotate the fish, as most smokers have hot and cold spots.
12. As a general rule a colder smoke is better in the early stages of smoking, and a hotter smoke is better as the smoking process is in its final stages.
13. Refrigerate after smoking and freeze what will not be eaten within a week. I prefer to vacuum seal what I freeze to retain the quality of the smoked fish.
14. Enjoy

Mike Walsh 2010

Prime Rib

Ingredients
-Prime Rib Roast
-2 tablespoons fresh minced Garlic
-2 tablespoons beef base (buy the kind at the grocery store that has to be refrigerated after opening)
-1 teaspoon red pepper flakes
-1 teaspoon liquid smoke
-1 tablespoon worsheshire sauce
-2 tablespoons water
-your favorite steak spice

Directions
This is a marinate method so it should be prepared a day before you plan to cook it.
1.Remove prime rib roast from packaging and drain off excess juice. Set aside.
2.Take all ingredients except for steak spice and mix them in a bowl.
3.Take the mixture and liberally rub in all over the roast.
4.Coat the roast with your favorite steak spice. I like to use montreal steak spice.
5.Refrigerate.
6.Remove from refrigerator 45 minutes before you start to cook it.
7.Place in preheated 350 degree oven for 25 minutes.
8.Turn oven down to 250 degrees and continue to cook until desired doneness. Time depends on size of the roast and desired doneness.
9.Serve with your au ju and/or your favorite horseradish sauce.




(Note) I prefer and rare roast, so I take my roast out of the oven when it reaches an internal temperature of 115 degrees. I place it on the stove top and cover it with tin foil for 30-40 minutes. The larger the roast the more it will continue to cook after you remove it from the oven. This is called carry over cooking.

Seared Elk

Chicken with wild mushroom risotto

Recipe to follow soon...

Noodle soup with grouse and collared greens

Recipe to follow soon...

Venison Stew

Recipe to follow soon...

Halibut Chowder

Ingredients:

• Two pounds cubed halibut (approximately ½ inch by ½ inch cubes)
• 1 small can clams (reserve half of the juice)
• 1 cup diced celery
• 1 cup diced onion
• Vegetable oil
• 2 cups chicken stock
• 2 cups heavy cream
• 2 teaspoons dill
• 2 cups diced red potatoes
• Salt –to taste
• Pepper-to taste
• ¼ cup cook diced bacon (optional)
• 1 cup cooked, drained spinach (optional)

Directions

1. Heat heavy stock pot to medium heat.
2. Add ¼ cup vegetable oil.
3. Add diced onions and celery. Cook until soft and tender approximately 5 minutes.
4. Add chicken stock, potatoes, and dill. Bring to a slight boil. Reduce heat.
5. Add cream and salt/pepper to taste. Bring to simmer.
6. Add (optional spinach and bacon)
7. Add halibut to soup and continue to simmer for approximately three minutes.
8. Empty can of clams into soup. Let sit two to five minutes and enjoy.

Mike Walsh 2008

Pineapple Chutney

(Great as a topping for grilled poultry, grilled fish, blackened salmon or poultry)

Ingredients:
• One medium pineapple skin removed, cored, and small diced (pineapple can also be grilled and chilled for a distinct flavor addition)
• One red pepper diced. (Roasted would be great also)
• 1 medium red onion small diced
• ¼ cup cilantro chopped
• ¼ cup honey
• Dash salt
• One tablespoon red wine vinegar

Directions:
1. Mix all ingredients in large bowl. Enjoy

Mike Walsh 2008

Basic Beer Battered fish

Ingredients
-1 beer (any beer will work)
-all purpose flour
-salt and pepper to taste
-teaspoon of sugar
-1 egg
-teaspoon of baking powder
-fish fillets
-oil (I prefer to use peanut oil, but vegetable oils will work)

Directions
Preheat deep fryer or pan with oil of depth deeper than fish fillets to 325 degrees. Take your beer and pour into a large bowl. Crack your egg into the bowl and beat them together with a whisk until they are mixed together. Add the sugar, baking powder, and desired amount of salt and pepper. You can use a little season salt also if you would like. Whisk those together. Add a cup of flour and whisk until smooth. Here is where you will need to check the consistency of the batter. If it is runny you will need to keep adding flour until it is almost the thickness of pancake mix. If you feel the batter is too thick you can add more beer or a little bit of water to thin the batter mix. Generally, the thicker the batter the thicker the crust will be on the fish. Dip fish fillet in wet batter mix and drop into 325 degree oil. Repeat until pan or deep fryer is full. If cooking in pan, flip fish after a couple minutes of cooking. Take golden fish fillets and drain off excess oil by letting them cool on paper towel.

Note: Prepare bacon, lettuce and tomato like you would for your blt’s. Add this beer battered fish and you will have a fish blt that is filling and delicious.

MWalsh 2009

Oriental Glaze/dipping Sauce

Ingredients• ½ cup soy sauce
• 1 ¾ cups water
• 1 teaspoon fresh grated ginger or you can substitute ¼ teaspoon dry
• 1 teaspoon chopped garlic
• 1 teaspoon red pepper flakes
• ¼ cup diced green onions
• ¼ cup brown sugar
• ¼ rice wine vinegar
• ¼ cup sesame oil
• Olive oil
• Cornstarch
Directions
1. Bring medium sized stockpot up to a medium high heat. Add about a ¼ cup of olive oil.
2. Add onions, ginger, and garlic. Lightly sauté.
3. Add soy sauce, water, brown sugar, vinegar, and red pepper flakes.
4. Bring to a boil. Reduce heat and add sesame oil
5. At this time you can taste it. If you like it sweeter and more brown sugar. If you prefer it with more tang add more vinegar. If you like it spicier add more red pepper flakes.
6. Thicken with cornstarch slurry. This consists of cold water mixed with cornstarch. Slowly add to the sauce while stirring often. Add enough until sauce coats the back of a spoon.

Note: This sauce works well for many dishes. I have used it for stir-fry’s, chicken wings, chicken breasts, duck, upland game, salmon coating, etc.

MWalsh 2007

Halibut Clam Dip

Ingredients
• One pound cooked flaked Halibut
• One can clams drained (reserve 2 tablespoons juice)
• 1 large yellow onion diced, or one bunch green onions chopped
• 1 cup mayonnaise
• ½ cup mozzarella cheese
• 6 dashes tobacco sauce
• 4 dashes worshirchire sauce
• Salt to taste
• Black pepper to taste
• 2 tablespoons lemon juice
• 1 cup panko bread crumbs
Directions
1. Mix all ingredients in a mixer except for panko bread crumbs
2. Place mixture in oven proof casserole dish
3. Top with panko bread crumbs
4. Bake in 375 degree oven for 45 minutes
5. Enjoy
Note: You can skip the halibut and just use more clams for a "clam dip" on its own

MWalsh 2010

Hot Salmon Dip

Ingredients
• 1 pound cooked flaked salmon. (I just lightly salt salmon fillet and cook on sheet pan for 10 min in 350 degree oven)
• ½ cup softened cream cheese
• ½ cup mayonnaise
• 6 dashes liquid smoke (approx ½ tablespoon)
• 4 dashes hot sauce
• 2 tablespoons lemon juice
• 1 large onion diced
• Salt and pepper to taste

Directions
1. Mix all ingredients in mixer
2. Place mixture in baking dish
3. Bake at 350 degrees for 30-45 minutes. Cooking time may vary depending on quantity, pan size, or by the type of pan.
4. Enjoy with your favorite crackers, chips, or bread.





MWalsh 2010

Halibut Ramaki

Halibut Ramaki (would also be very good with walleye)
Ingredients
• One pound Halibut fillets cut into 1 ½ inch by ½ inch strips
• BBQ sauce(homemade or store bought)
• Orange Juice
• Bacon
• Toothpicks
Directions
1. Lay bacon strips on parchment paper on sheet pan. Partially cook bacon in 350 degree oven. Bacon should not be crispy! You just want to partially cook the bacon. This keeps from overcooking the fish in the final cooking process.
2. Let bacon cool and cut in half.
3. Wrap each piece of fish with a piece of bacon and prick with a toothpick to hold the bacon onto the fish.
4. Take your BBQ sauce and place in a bowl. Add enough orange juice to the sauce to thin it out.
5. Dip each piece of fish wrapped in bacon into the orange BBQ sauce. Line dipped pieces on sheet pans with parchment paper or on nonstick pans without parchment paper.
6. Bake in a 375 degree oven until bacon is crispy and BBQ sauce starts to brown.
7. Enjoy! MWalsh 2010